Description
This recipe for Crispy Restaurant Style Popcorn Chicken delivers perfectly golden, crunchy bite-sized chicken pieces that are bursting with flavor. Marinated in a spiced buttermilk mixture and double-coated with a seasoned flour and cornstarch blend, then deep-fried to crispy perfection. Ideal as a snack, appetizer, or meal accompaniment, served with classic dipping sauces like ketchup, ranch, honey mustard, or BBQ sauce.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Breading
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Frying and Serving
- Vegetable oil or canola oil, for frying (about 6-8 cups)
- Ketchup
- Ranch dressing
- Honey mustard
- BBQ sauce
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken breasts with buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Mix thoroughly to ensure each piece is coated. Cover the bowl and refrigerate for at least 30 minutes up to 4 hours to tenderize and infuse flavor.
- Prepare the Breading: In a separate large bowl, whisk together all the breading ingredients: all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper if using, dried thyme, and dried oregano. This seasoned blend creates the signature crispy coating.
- Bread the Chicken: Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. Place each coated piece onto a parchment-lined baking sheet. For extra crispy results, you can double-dredge by dipping back into the buttermilk and then into the flour mixture again.
- Fry the Chicken: Heat 6 to 8 cups of vegetable or canola oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the coated chicken in small batches, avoiding overcrowding to maintain oil temperature. Fry each batch for 4-5 minutes, turning halfway through, until the chicken pieces turn golden brown and are cooked through internally.
- Drain and Serve: Remove the fried popcorn chicken with a slotted spoon and place on a wire rack layered with paper towels to drain excess oil. Serve immediately while hot with your choice of dipping sauces such as ketchup, ranch dressing, honey mustard, or BBQ sauce.
Notes
- For even crispier chicken, allow the breaded pieces to rest for 10 minutes before frying to help the coating set.
- You can marinate the chicken up to 4 hours in advance to enhance flavor and tenderness.
- Maintain oil temperature around 350°F for optimal crispy texture and to prevent greasy chicken.
- If you don’t have buttermilk, milk mixed with a tablespoon of vinegar or lemon juice can be used as a substitute.
- Use a thermometer to ensure chicken pieces reach an internal temperature of 165°F for food safety.
